vegan

Coming Friday, August 17th (with a sneak peek video being posted on Tuesday, August 14), subscribe to the new YouTube series that’s based on the book based on the blog. The Skeptical Vegan is the NEWEST vegan variety show and, trust me, you don’t want to miss one minute.

DIY recipes, easy vegan fast food hacks, hilarious commentary, and black coffee. Hosted by me (The Skeptical Vegan), I promise that you’ve never seen anything like this before.

#GoVegan

PS – Go here. Click SUBSCRIBE and the click the little bell icon so you get notified when new episodes are added!

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Check out the teaser trailer for Season Three of “Give Peas a Chance” featuring ME! That’s right! I am taking over the handle bars of the bike and steering this vegan variety show into directions it probably shouldn’t be steered toward.

The new format starts on August 17 (new episodes featuring Claire’s Vegan Kitchen will continue through August 10). We have LOVED working with Claire and he recipes are unparalleled! You’ll find something super tasty and easy-to-make in every one of her episodes.

You’ll find me eating Reddi-Whip in mine.

You’re going to want to comment, like, and subscribe. There has never been a vegan YouTube series like this and there are many surprises in store (including a guest appearance by Richard Marx).

To subscribe, visit Mind Your Peas and Cukes and click SUBSCRIBE. Be sure to click the little “bell” icon so you get a notification of new episodes!

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I’m so excited to be a featured speaker at the 10th Anniversary of Albany VegFest! I will take the stage at 1:30 pm (through 2:15) and talk about the “Business of Ethics.” How I went from a very unlikely vegan to an ethical vegan to a vegan business owner to the Director of Marketing for Compassion Over Killing.

Then, after my talk, I head over to the VIP tent to spend time with fellow speakers and VIP (very important vegans) and round out my day with a book signing at 3:00!

SO much more information below (check out the other speakers, entertainment, sponsors, and vendors. The event is FREE (suggested $5 donation at door) but The Skeptical Vegan (signed) will cost $20 (show special price). I’m also selling the very popular Mind Your Peas and Cukes coffee mugs ($10).

Also, Compassion Over Killing will be tabling! If you’re interested in volunteering, please let me know!

The show features Claire Peters, vegan chef, and wait until you see her super-simple, delicious recipes that are perfect for the whole family! To watch some teaser videos and subscribe, visit: MindYourPeasAndCukes.com.

For those of you so kind to have purchased The Skeptical Vegan: 1) thank you!; 2) there is an error in printing for one of the more popular/requested recipes: Rice Paper Bacon. The column with the ingredients for the marinade/sauce somehow got lost between the PDF and the printers but, no worries, you can download the full recipe on The Skeptical Vegan website or watch this short video!

Get fryin’!

In the meantime, please stop over to the official The Skeptical Vegan Facebook page and click the EVENTS link to see where I have scheduled book signings and speaking events! Hope to see you/meet you in person … soon!

As a first time author I have NO idea how my words will be received by vegan, and the veg-curious, readers from around the world. So far? So good. The initial reviews on GoodReads are all favorable and the few reviews so far on Amazon … are also great (and the book has gone from #1 New Release in Vegan Diets to Cooking Humor since its release)! I am so grateful!

Of course, I want to sell books but, more importantly, I want to spread the word about going vegan (especially to those people who are looking toward their “golden years”). It’s never too late to go vegan and The Skeptical Vegan proves this in every chapter.

Something else I wasn’t prepare for was seeing my book on the shelves at retail locations (including and AMAZING full window display at our local bookstore, Buffalo Street Books). To think that this is the book based on the blog based on the bet is now a gorgeous hardcover book sharing shelf space with the hundreds of vegans I have admired for years. It’s all so surreal.

And I thank you all.

From here, I am working in preparations to attend the Animal Rights National Conference in Washington DC (August 3-6, 2017) and then back home to get back to writing my next book, Mind Your Peas and Cukes: A Guide to Raising Vegan Kids. You know, all in my spare time.

Here are some recent articles and links worth checking out (also, be sure to follow The Skeptical Vegan on Facebook to keep tab on speaking and signing events):

Just over a year from finishing (draft 1 of) the manuscript for my first book, The Skeptical Vegan, it is finally here … arriving in mailboxes this week! Shipping right now (according to an email I got this morning) from online retailers (and likely to appear in your local bookstore this coming week)!

I have so many people to thank for this (most of whom are listed in the back of the book) and want to thank Skyhorse Publishing for their incredible support and willingness to publish my story: part memoir/part vegan survival guide. 100% cruelty-free!

I really want to thank the many (how many … I have no idea) people who preordered the book and helped it pop to the top of the #1 New Release in the Vegan Diet category on Amazon! THAT was an on-again-off-again thrill!

Also, get it for your Kindle or Nook and read it on your digital device! The price right now for both the Nook version and a hardcover on Barnes & Noble is not to be missed!

If you purchased it and are expecting to receive it this week, please let me know! Post your photos on Facebook, Twitter, and Instagram (use hashtag #theskepticalvegan) so I can find you and thank you again! Also, there are a number of book signings and appearances happening starting in August! Check out the event link on www.facebook.com/theskepticalvegan for more information! Hope to see you there!

Five years ago this month I started working for Woodhouse, a timberframe company, as their Vice President of Marketing and Communications. This point in time, and its significance in my life, appears throughout my forthcoming book, The Skeptical Vegan.

It was my first week of being vegan.

During my initial meeting and interview with the company president we had a lunch meeting that would be the very first time I ate out as a vegan (see Chapter Two for more details). Also, an ill-fated trip as a new vegan to a Minneapolis steakhouse with a group of burly builders made for some interesting off-menu ordering (see Chapter Three) and it was during my hour and a half commute to my office in Pennsylvania when I first made “the connection” while staring down a hillside of cows (see Chapter Four).

January 2012 was when it all began.

In case you’re looking for product placement in this blog post, you might think it’s my forthcoming book, The Skeptical Vegan, which is available for preorder NOW (comes out in July) and which I keep mentioning. However, the real product placement for this chapter of my vegan journey belongs to: NuGo.

NuGo Nutrition is an Oakmont, PA-based protein bar manufacturer whose “Chocolate Pretzel with Sea Salt” pretty much kept me alive for that first year of being an on-the-road vegan, driving to and from Woodhouse.

As a new vegan I was struggling to find something I could grab quick on the road (after dropping our foster twins off at daycare) that was nutritious, delicious, filling, and satisfying (and available at 7:30 am on my way out of town).

My regular stop took me to Wegmans (on the way) and for the first two weeks I would buy a soy vanilla latte and a couple bananas. Then I would expand into more fruits with the latte but it never felt like I was eating a “meal.” I craved more. A few failed attempts at finding a vegan AND gluten-free protein bar finally led me to NuGo. And I’ve been a fan of all their products ever since (still most in love with the pretzel, FWIW).

Every morning I would buy two bars (pretzel) and my latte and listen to satellite talk radio, trying to make all three last me an hour as I drove into northern Pennsylvania to my office. Since I currently live just an hour from the Pennsylvania border, I recently mapped to see how long it would take to get to the NuGo factory so I could stop in and act like Charlie at the chocolate factory but, alas, it’s 5 1/2 hours from home.

Next time I am in the Pittsburgh area … I will hopefully have a chance to stop in and thank the good people of Nugo for helping me become (and stay) vegan.

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For the new year Jen and I decided to kick up our vegan diet a notch and go full-on, whole-food plant-based (WFPB). Being vegan was just becoming too easy (also, I had to wean myself from french fries somehow and this seemed like a great time). We’re sticking to this every day of the year with the exception of the first of the month and special events (potlucks) and holidays (Groundhog Day, Arbor Day, etc.).

So far, we’ve successfully made it through Day One with the help of this delicious and very simple risotto. This creamy recipe is 100% WFPB (until you add the optional, but totally worth it, BeyondMeat chicken strips at the very end).

You’ll need:

1 1/2 cups arborio rice (risotto rice)

One 38 oz. container of vegan vegetable stock

1/2 sweet onion, finely chopped

1 cup cremini mushrooms, finely chopped

3 cloves of garlic, chopped

1/4 cup chopped fresh basil

One 6 oz. package of triple washed organic baby spinach

1/4 cup nutritional yeast (nooch)

One package of BeyondMeat grilled “chicken” strips (defrosted)

Salt and pepper to taste

In a large non-stick cooking pan add 1/4 cup of the vegetable stock and bring to a boil (you can also use a tablespoon of EEOV here but that’s not on our diet … damn it). Add the chopped onions, garlic, and mushrooms and sauté until soft (about five minutes, stirring). Stir in the arborio rice and cook for an additional five minutes over medium-high heat, coating the rice (you’ll start to hear popping sounds … since this recipe is poppin’).

Pour in one cup of the vegetable stock and lower the heat to medium. Stir constantly and with purpose. From here on out you’re going to be feeding the rice the vegetable stock and stirring (adding ingredients along the way). It’s an excellent arm workout.

Once the first cup of liquid has been absorbed, add a second cup (see what I mean?). After the third cup, add the chopped basil and the spinach (the spinach is going to look huge in the pan but will cook down as you introduce it to the rice and stock). See what I mean?

Once the spinach has been completely incorporated, add another cup of vegetable stock. This entire “feed the risotto vegetable stock” process will take approximately 40 minutes (and you will end up using the entire carton of stock). After the final drops of vegetable stock have been added, stir in the nooch until full incorporated (you should have a creamy, cheesy texture at this point). If it seems like it needs more liquid, add a little water or squeeze a half a lemon into it (citrus gives any dish a burst of flavor and freshness).

Test the texture of the rice (perfect, isn’t it?) and finish off by stirring in the whole package of torn BeyondMeat chicken strips into the finished risotto. Heat for an additional five minutes until the BeyondMeat has warmed up. Salt and pepper to taste. If you want … top with some vegan parmesan and a sprig of basil. Your friends are going to be so impressed by you: 1) You made a delicious gluten-free vegan risotto; 2) You topped it with a sprig of basil which is called “garnish” and you’ve never done that before.

They’re all impressed and, after dining on this dish, they’ll all want to #GoVegan.

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As 2016 comes to a close and I reflect back on my own vegan journey over the past few years (more on this available this Fall in graphic detail in my forthcoming book, The Skeptical Vegan), I’m amazed at how many doors have been opened for me as I dig deeper and deeper into the animal rights movement.

Having gone from unapologetic meat eater, to herbivore, to vegan, to ethical vegan and then evolving my business interests in the same direction, I’m excited to announce that since mid-October, I’ve been on board as full-time Marketing Director for Farm Animal Rights Movement (FARM).

Who is FARM? I’ll explain that in a bit but for now, watch this video (it’s well-worth the 7 minutes):

This 40th Anniversary video, that premiered at a New York City event this past October, says more than I could ever say about this amazing organization that was founded by Alex Hershaft. Since 1976 (started as the Vegetarian Information Service), FARM has been committed to saving farm animals through a wide-array of programs: 10 Billion Lives, Vegan Support, Fast Against Slaughter, Seasonal Days of Action, and the Animal Rights National Conference to name just a few.

Started in 1981, the Animal Rights National Conference is the world’s largest and longest-running animal rights event. With 100 speakers and 60 organizations represented, the conference is open to a diverse array of viewpoints on animal liberation. Conferences are held each year, alternating between the East and West coasts and bring together over 1,500 caring people each year to network, share wisdom and learn new skills. It will be held in Alexandria in 2017 and I’m looking forward to finally attending.

This opportunity working with FARM has allowed me to take my over twenty years experience in marketing and communications, and further apply it to my personal mantra: Animals are not food.

As 2016 comes to an end, I would like to encourage you to support FARM moving forward. Each donation this year will be matched by a very generous donor so every dollar you give is given again toward saving more animals. Click here to give.

Finally, someone asked me the other day what I’ve been up to and I replied with two meaningful words: “Saving Animals.”

One vegan at a time.

I am now at the forefront of a world that respects and recognizes animals as sentient beings, a world that fully understands that our own environment is at risk, and a world that understands that nearly every major disease can be controlled, reversed, or cured with a plant-based diet.

Being a part of the FARMily has opened more doors for me to help more animals to be free.

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V“If there’s a book that you want to read, but it hasn’t been written yet, then you must write it.” ~ Toni Morrison

The number of vegan book titles available these days is just incredible and this list is expanding at an amazing rate each year. Just over the last few years some of the most anticipated books, by some of the most respected names in veganism (Gene Baur, Jason Wrobel, Mary Mattern, Jackie Sobon, Ruby Roth, and so many more), were released and this upcoming year is going to prove to be one of the most exciting years yet. Everything from ethical veganism to plant-based cuisine to Dave Loves Pigs, there is a wide selection of books for every taste to round out your own personal collection.

Or, better yet, get some of these books into the hands of your friends to spread the word!

Below is my own list (so far) of titles you can expect to see. If you have any to add, please comment below so I can update the blog post and we can keep this current through the coming months!

From the good people at Vegan Publishers, 2017 is going to prove to be a very exciting year with new titles like:

Farm to Fable by Robert Grillo. This book, written by the director of Free From Harm, who formerly worked in the advertising industry, is about the many fictions we are taught about non-human animals.

The Skinny on Soy by Marie Oser. This book counters a massive amount of misinformation about soy that has been put out there by those with connections to the meat and dairy industries.

Millennial Vegan by Casey Taft. My next book will be a guide for younger vegans that provides support, tips for navigating in a non-vegan world, and tips for advocacy.

Dave Loves Pigs by Carlos Patino. This is a follow up to the popular Dave Loves Chickens, and is about a monster from outer space who can’t believe that humans eat these amazing animals we call pigs.

Libby Finds Vegan Sanctuary by Julia Feliz. As far as we know, this is the first every vegan-themed board book for young children. It’s about a turkey who is rescued and brought to a vegan sanctuary.

PlantPure Kitchen from the same people who brought us the amazing PlantPure Nation film, cookbook, PlantPure Summit, and so much more.

The China Study Family Cookbook from the same people who brought you the China Study film, cookbook, and so much more. Someone should come out with a Campbell’s soup or something.

Kushi Institute Cookbook founded in 1978 by Michio and Aveline Kushi, Kushi Institute has offered guidance and support to thousands of individuals, families and organizations. The Ritz Carlton Hotel Company is among those organizations which have engaged Kushi Institute to instruct and guide their chefs in creating healthful macrobiotic menu choices which meet the Institute’s guidelines.

NYC Vegan by Michael Suchman and Ethan Ciment (VeganMos): NYC Vegan brings New York’s fabulous foods to the plant-based table. The book was written by native New Yorkers as a tribute to the city they love. From the diners and delis of Brooklyn to the traditions of Little Italy and Chinatown, the foods of New York are the foods of the world.

Every so often a product comes along that gets your attention and you know you have to give it a try. This product (for obvious reasons) is the Mushroom Coffee Mix from Four Sigmatic:

Four Sigmatic was founded with the goal of cutting through all of the hype and helping people eat more of the world’s most scientifically studied superfoods, like mushrooms. We wanted to make these incredibly powerful foods taste better and be easier to use, so that they can be simply incorporated to upgrade your existing habits. In other words, no more fads, no more pills, and no more capsules.

Our first mission in accomplishing this was to popularize drinking (yes, drinking) mushrooms.

Of course, why didn’t I think of that? Drinking mushrooms? Well, probably because it sounds disgusting. I’ve made my fair share of smoothies with some pretty strange ingredients but I can honestly say that mushrooms was never one of them.

Which, as Four Sigmatic would tell you, is a shame since mushrooms are so good for you. In fact, the list of health benefits from mushrooms is so extensive, I’m only going to list some of the most incredible ones here:

Improved immune system function. Will even fight off salmonella poisoning.

Cordyceps benefits (which are found in the mushroom coffee) also called caterpillar fungus or Tochukasu, is a favorite of athletes because it increases ATP production, strength and endurance, and has anti-aging effects

Happiness. When mushrooms top your vegan pizza you become happy.

Add a 40mg dose of caffeine into all this and you can clearly see the inspiration behind this otherwise strange combination.

Now, to be completely honest here, when Four Sigma Foods sent me the two sample boxes of two types of Mushroom Coffee (each contain ten 7oz. cups of coffee) and the one box of Reishi (ten 8oz. pouches) to try, they didn’t know I am a certified a coffee snob. Having worked for years for one of the leading Third Wave coffee roasters in the U.S., I’ve acquired pretty refined taste when it comes to coffee.

Does this instant coffee taste as good as an Ethiopian single-source, freshly-ground, Chemex-prepared pour-over being hand-crafted by a tattooed, bearded hipster humming a Two Door Cinema Club song? Of course not. It’s instant coffee. Is this a delicious (and incredibly nutritious) and easy-to-prepare instant coffee made from 100% Arabica beans better than other instant coffees I’ve tried? Totes.

This would be the coffee to bring camping, boating, hiking, to the office, or anywhere you’re on-the-go. Just add hot water, stir, and enjoy!

But who knows, maybe one day you’ll walk into your local Starbucks and order a Mushroom Spice Latte with Soy Milk? Probably not, so you’re better off getting your fix from Four Sigma Foods.

In addition to the mushroom coffees I got to sample their mushroom “tea” called Reishi (Superfood Mushroom Drink Mix). With reishi extract, star anise, wild mint, licorice and stevia, this hot drink is a delicious, nutritions and sweet start to your day! You really should buy a box of this! Not only is it delicious but the inside of the box is so informative, this whole experience with these #funguys has made me smarterer.

Ready to shop? Get started and click here. Want to receive a special MeatyVegan.com discount code? Comment below and I will hook you up!

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Our household is gluten-free and vegan. Jen was diagnosed with celiac over a decade ago, my dad has celiac, and one of our babies has celiac. I am predisposed to have it, too. For obvious reasons, we keep wheat gluten out of our kitchen and create meals that are just as delicious by finding amazing replacements.

Finding amazing replacements for gluten-free, vegan bread is almost impossible.

However, every so often we discover a new product that is both gluten-free and vegan and we immediately have to try it. This was the case with Vegan Mario’s sourdough bread from Vegan Mario’s Gluten Free Shop in Oak View, California. While Vegan Mario’s is no longer open to walk-in customers they have shifted focus to their wholesale orders and online storefront (LOCALS are welcome to come in and pick up anything they see on their site and can use promotional code “CALOCAL” to remove any shipping charges) and I highly recommend placing an order today!

An innovative organic, gluten-free, vegan bakery like Vegan Mario’s is just one more reason to move to California.

The loaf arrived simply slid into a white paper bag, adding to the authenticity of the bread itself. No plastic liner. Not frozen solid. A loaf of bread the way nature intended. In a white paper bag. It was as if Mario’s was right here in Upstate New York dropping it off to us.

The loaf we tried was their quinoa, brown rice and it was delicious. I can now say was, because we finished it within a couple of days. The hand-written note from the bakery said we could “refresh the bread” by putting it in the oven at 350° for 12 minutes.

Instead, we sliced it and started eating it right away.

Jen spent many years living in California and is no stranger to the nuanced properties of a great sourdough and this bread from Mario’s did not disappoint. We toasted, grilled, sliced, buttered, baked, sandwiched, and grill cheesed it … just to make sure it could hold up to any culinary challenge.

It did.

A real delicious loaf of organic, gluten-free, sugar-free, vegan sourdough available at any time online? Yes. We’ll be back to Mario’s for more! Visit them at the Ojai Certified Farmers Market, on their website to see their other amazing options, and get to know them better on Facebook today!